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Easy Pumpkin Sourdough Discard Bread (Best Recipe)

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This easy pumpkin sourdough discard bread combines tangy sourdough discard with sweet pumpkin puree and warm spices for a tender, flavorful loaf that comes together in about two hours. Perfect for fall mornings, it uses up discard that would otherwise go to waste and is a crowd-pleaser every time.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1 cup (240g) sourdough discard, unfed
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1/2 cup (90g) chocolate chips (optional)
  • 1/4 cup (40g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 15 seconds. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, sourdough discard, melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain (about 10 to 12 strokes). If adding nuts, chocolate chips, or cranberries, fold them in during the last few strokes.
  5. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil.
  7. Cool in the pan on a cooling rack for 15 minutes. Then use the parchment sling to lift the bread out and transfer to the rack to cool completely (at least 1 hour) before slicing.

Notes

For best flavor, let the cooled loaf rest overnight wrapped in plastic wrap. Drain pumpkin puree on paper towels for 10 minutes to remove excess moisture. Use discard straight from the fridge; older discard gives a more pronounced tang. Check doneness with an instant-read thermometer (internal temperature should be 200°F to 210°F).

Nutrition

Keywords: pumpkin bread, sourdough discard, fall baking, easy bread, pumpkin spice, sourdough discard recipe

Find it online: https://noshbelle.com/easy-pumpkin-sourdough-discard-bread-best-recipe/